newbie with a question

Submitted by Mary Jane D. Toribio on February 9, 2009 - 10:26pm

hi! im jane from the philippines and im working in a food company. we are venturing on a new idea which is baking our own bread for our sandwiches. im developing a loaf bread that weighs 1300 g for 30 minutes in a convection oven at 160 degree celcius. how can i make my crust softer but the inside is fully cooked.

thanks.